Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
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Title
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
Authors
Keywords
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Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-16
Publisher
Informa UK Limited
Online
2020-10-01
DOI
10.1080/10408398.2020.1825322
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